Rigatoni Woodsmen Style Food

RIGATONI IN WOODSMAN'S SAUCE

Steps:

• Heat the oil in a large saucepan.
• Add the onions and cook until wilted.
• Add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).
• Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.
• Add the tomatoes and simmer genly until thick (another 10 minutes).
• Add 1/4 c.
• ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes or so.
• Season to taste with salt and pepper.
• Pour the sauce over the cooked rigatoni and mix well over low heat.
• Fold in the remaining ricotta, the parmesan cheese and serve.

RIGATONI WOODSMAN-STYLE

Steps:

• Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
• Heat the oil in a large skillet over medium heat; toss in the onion; cook/stirring, until wilted, about 4 minutes.
• Crumble the sausage into the skillet and stir, breaking up the sausage into small pieces as you do, until the sausage is lightly browned, about 5 minutes.
• Stir about half the mushrooms into the sausage mixture; add the remaining mushrooms as those in the pan wilt, making room for more.
• Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes.
• If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown.
• Pour the tomatoes into the skillet, stir in the peas, and bring to a boil.
• Decrease heat so the sauce is at a lively simmer; season lightly with salt and pepper, and cook a minute or two.
• Stir in the stock and bring to a boil; cook until the sauce is lightly reduced and is perking like a little volcano, about 5 minutes.
• Pour in the cream and bring to a boil; spoon the ricotta into the sauce and stir gently to mix.
• If the skillet is large enough to hold the sauce and the pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce.
• Remove from the heat and stir in 1 cup of grated cheese.
• Check the seasonings, adding salt and pepper if needed.
• Spoon the rigatoni into warm bowls and serve immediately, passing additional cheese separately if you like.

RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

RIGATONI WOODSMEN STYLE

Steps:

• While pasta is cooking saute and break up sausage, add shroos, add cooked peas, tomato, stock, cream, let cook til pasta is done Add ricotta and pasta Remove from heat, add grated (fine) cheese very good without the ricotta - only about 1/4 cup parmesan